My MM: Kate’s Meatless Monday Menu

My dietary leanings: As plant-based as possible, with sustainable meat or fish thrown in once a week. I have a weakness for pasta dishes, so we eat more quinoa/rice pasta than we should! Also: gluten free, dairy free, sugar free, and as immune-boosting as possible (I work with kids). I’ve got an issue with inflammation in my body, so I try to avoid inflammatory triggers, like nightshade vegetables. Obviously not today…

Frog Friendly Wild Coffee (the BEST). It was followed by a shake with one frozen banana, a tablespoon of homemade peanut butter, a scoop of SunWarrior Natural Warrior Blend, milled golden flax seeds, flax oil, coconut oil, homemade almond milk, ice cubes, cinnamon, and vanilla. I snacked on an apple with almond butter a few hours later. In the summer, I LIVE on green smoothies, but produce gets more and more expensive this time of year, so I opt for something a bit less heavy on the kale. Sigh!

For lunch it was…

Leftover green soup (amAZing!). In a very large pot, saute one onion, three small leeks, and a clove of garlic in EVOO until soft, and stir in a 1″ piece of ginger. Add a whole head of chopped cauliflower and chopped broccoli stems (reserving the florets). Saute until soft. Cover with vegetable broth (ours is homemade), and add a chopped-up Granny Smith apple, chopped kale, the broccoli florets, and EITHER: green curry powder, fresh mint, or fresh cilantro. Simmer until everything is soft. Remove ginger and blend! Put back on the heat and thicken with some coconut milk. Season with salt and pepper and fresh herbs. Beautiful!

Afternoon snack…

Popcorn! Every few weeks I’ll cook up a big batch of popcorn (organic, non-GMO, local). I pop it in coconut oil and salt it lightly when it’s done. This will last my partner and I a few days…. or will last me an entire month, if honey is away for work. He loves his popcorn!

And finally, dinner…

Green beans, asparagus, and brussels sprouts, charred in a cast-iron pan and tossed in harissa sauce. The sauce is easy: blend together two roasted red or green peppers, two roasted serrano peppers, a clove of garlic, 1 tablespoon of olive oil, 1 teaspoon of lime juice, 1/4 teaspoon cumin and coriander, and lots of fresh cilantro or parsley. I use this sauce on EVERYTHING… it’s basically like magic. Super great as a salad dressing, too — just add more oil!

Dessert!

Usually a square of dark chocolate and a glass of organic Cabernet Sauvignon…

I also LOVE popcorn!! I use peanut oil, though – to me it makes the best-tasting popcorn. I eat a lot like you – plant-based with some meat, eggs, or fish a couple of times per week. I eat gluten free, dairy free, and soy free, and I am trying to limit my sugar intake (although, it’s difficult when your sister makes you cupcakes…). Thank you for sharing!! I’m totally intrigued by your harissa sauce, too.